Eosinophilic Esophagitis Friendly Vegan Sausage Penne Arrabbiata
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Learn more →Ingredients
4 servings
- 12 oz dry penne pasta
- 1 tbsp salt, for pasta water
- 12 oz vegan sausage, casings removed if any, crumbled or sliced into rounds
- 3 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes, plus more to taste
- 1 can (28 oz) crushed tomatoes
- ½ tsp sugar
- ½ tsp salt, for the sauce
- ¼ tsp black pepper
- ¼ cup fresh basil leaves, torn
For serving
- vegan parmesan, for serving (optional)
Can be omittedvegan parmesan
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the penne according to package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of pasta cooking water before draining, then drain the pasta through a colander.
- 2
While the pasta cooks, heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the vegan sausage in a single layer and cook, undisturbed, for 3 minutes, then stir and continue cooking for 2–3 minutes more until browned on most sides. Transfer the sausage to a plate and set aside.
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